240 minutes
This vibrant and tangy chutney is the perfect accompaniment to a cheese platter, charcuterie or to elevate your holiday turkey sandwiches. It's a delightful way to add a burst of festive flavor to your meals.
Tomatoes, Peeled and chopped
0 oz
Bell Pepper, Seeded and chopped
each
Bell Pepper, Seeded and chopped
each
Large Aubergine, Chopped
each
Onions, Peeled and finely chopped
0 oz
Garlic, Crushed
cloves
0 oz
0.25 fluid ounces
tablespoons
Coriander Seeds, Crushed
tablespoons
tablespoons
teaspoons
1. Tomato Prep
Begin by scoring the bottoms of the tomatoes with a sharp knife. Place them in a bowl and pour boiling water over them. After a few seconds, drain and cover them with cold water. The skins should now peel off easily. Proceed to chop the tomatoes and set aside.
2. Veggie Simmer
In a large, heavy-based saucepan, combine the chopped tomatoes, aubergine, red and green peppers, onions, and garlic. Bring the mixture to a boil, then cover with a lid. Reduce the heat and allow everything to simmer gently for about one hour, stirring occasionally, until all vegetables are tender.
3. Flavor Boil
Add the granulated sugar, vinegar, salt, crushed coriander seeds, paprika, and cayenne pepper to the pan. Stir over medium heat until the sugar has fully dissolved, then continue to boil for approximately 30 minutes. The goal is to achieve a chunky chutney consistency and evaporate any excess liquid. Keep stirring, especially towards the end, to prevent the chutney from sticking to the bottom of the pan.
4. Jar Filling
Using sterilized jars, ladle the hot chutney into them, ensuring a clean rim for a good seal. Place paper jam covers on top of the chutney before sealing the jars while the contents are still hot.
Replace some of the tomatoes with ripe mangoes for a sweet and spicy chutney. Add additional chili peppers or a spoonful of chili flakes to enhance the heat.
Swap a portion of the tomatoes with fresh peaches for a sweet, tangy, and slightly smoky chutney. This is particularly good with grilled meats or as a topping for fish tacos.
Substitute a portion of the tomatoes with apples and add dried cranberries. This variant is perfect for autumn and can be a great addition to a Thanksgiving meal.
Roast the peppers before adding them to the chutney for a smoky flavor. You may also roast the tomatoes to deepen the complexity of the chutney.
Introduce chopped dates in place of some of the sugar to add natural sweetness and a richer texture.
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